Tuesday, July 23, 2013

Gluten Free Maple Pecan & Bacon Cookies

So, my Biochemistry professor enjoyed my Gluten Free Snickerdoodles, and started a conversation about other cookies that he finds delicious. Nutty, maple, bacon cookies were brought up, naturally, as he seriously talks about bacon all the time. Why wouldn't he want a cookie with bacon in it?

Well, my professor has this rule...when someone's phone goes off in class, they have to bring baked treats to class for everyone. Last week, my lab partner's phone went off within the first five minutes of class, which made me feel semi-responsible for bringing baked treats, because, that's kinda my thing. I told my lab partner I'd bake as long as he helped and wore my pink apron while doing so...

Realistically, I needed an excuse to bake cookies with bacon in them, because let's be real...I love bacon too.



Gluten Free Maple Pecan & Bacon Cookies
makes about 4 dozen


INGREDIENTS:
  • 3½ cups of almond flour (Bob’s Red Mill)
  • ½ cup of coconut flour (also Bob’s Red Mill)
  • 1½ teaspoons of baking soda
  • 1 teaspoon of baking powder
  • ½ of a teaspoon of salt
  • ½ of a teaspoon of cinnamon
  • 1/8 of a teaspoon of nutmeg
  • 1 cup (2 sticks) of butter (softened)
  • ½ of a cup of white sugar
  • ½ of a cup of packed brown sugar
  • ¾ of a cup of pure maple syrup
  • 1 teaspoon of vanilla
  • 2 eggs at room temperature
  • 1 heaping cup of chopped pecans
  • 10 strips of bacon cooked until crispy, and finely chopped
  • Add a cup of dark chocolate chips! I dare you!


DIRECTIONS:
  • Preheat oven to 325°F
  • Cook bacon until crispy, cool, and chop finely. Set aside

(Or make your lab partner cook the bacon)
  • Line a cookie sheet with parchment paper
  • In a large bowl, combine flours, baking soda & powder, salt, cinnamon, and nutmeg, and whisk until combined evenly
  • In a medium bowl, or the bowl of a stand mixer, beat butter, sugars, and maple syrup until well mixed
  • Add in vanilla & eggs and beat well
  • Add in flour mixture little by little, mixing continuously, and scraping the sides of the bowl as necessary
  • Fold in bacon & pecans (and chocolate chips if you dare)

  • Cover dough with saran wrap and chill for 30 minutes in the refrigerator
  • Once dough is chilled and firm enough to form, scoop out 1½ tablespoon scoops of dough onto the cookie sheet

  • Gently flatten dough balls

  • Bake for 25 minutes or until golden brown
  • Let cool on a cooling rack 


  • Enjoy!





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